By: Matt King
3 – 4 lb. pork roast, Boston butt, or pork shoulder
¾ c. apple cider vinegar
Black pepper and salt to taste
1 to 1½ c. barbecue sauce (Famous Dave’s Texas Pit is best)
Dash of cayenne pepper
Dash of Cajun seasoning
Directions:
Trim pork roast of excess fat. Lightly season with salt and pepper and seasonings. Place in slow cooker or crock-pot. Pour vinegar over roast and turn to make sure all sides are covered. Cook on low for 10 - 12 hours or until roast is tender enough to pull apart with fingers. Remove roast and discard liquid. Shred roast into small pieces and return to slow cooker. Add barbecue sauce and stir to mix. Add enough sauce to coat meat, but not so it’s runny.
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